Chebureks are loved by many, but not all hostesses decide to do them at home. Some of them are convinced that in the absence of culinary experience, it is impossible to make crispies on the outside and juicy inside pasties. Everything is more or less clear with the filling: the better the meat is, the more the onions are put, the tastier and juicier the cheburek will be. But on the test opinions culinary disagree. Some believe that the dough must be made bland without breaking the tradition; others suggest improving the recipe by adding mineral water, vodka or beer to the composition, mixing the dough on milk or kefir, brewing it, adding eggs. All these recipes are tested, and each of them is good in its own way. Chebureks can be prepared for any of them without fear that they will fail. And only having tried several variants of the test for pasties, you will be able to tell which one is the best considering your gastronomic tastes.
Cooking Features
Dough recipes for pasties are so diverse that a single technology for its preparation does not exist. Do not make a mistake allow the exact following recommendations that accompany a specific recipe. However, there are several points that you need to know, regardless of which version of the test for chebureks was chosen.
- Dough flour must be sieved. This will help not only to get rid of insect larvae, if they happened to be in the product, but also to saturate the flour with oxygen, due to which the dough will be more tender.
- Flour always needs to be prepared more than stated in the recipe. It is required for sprinkling boards and rolling pin, palms when rolling dough. If the product is of low quality and there is not enough gluten in it, it will also have to be added in larger quantities than provided by the recipe, otherwise the dough will not be elastic.
- Most dough recipes require the use of tepid water, but boiling dough requires boiling water. This moment is important.
- Stir the ingredients of the dough will be easier if the liquid added to dry, and not vice versa.
- At first stir the dough with a spoon, then knead with hands until it becomes elastic.
- To increase the elasticity of the dough, you can add a little vegetable oil to it, even if it is not mentioned in the recipe.
- Before rolling out the dough and making pasties from it, he should be given the opportunity to "rest."
- The edges of the dough must be bonded carefully so that the juice from the filling cannot flow out during frying. If the edges of the test wet with water, they stick together much stronger.
Even the best dough will not allow you to get the expected result if you fry the pasties wrong. They are fried in a large amount of boiling oil. If the oil is low or it does not have time to warm up, you will not be able to make delicious chebureks.
Fresh dough for pasties
Composition:
- wheat flour - 0, 32 kg;
- water - 0, 2 l;
- vegetable oil - 20 ml;
- salt - 2-3 g.
Method of preparation:
- In boiled water, warm or at room temperature, add oil and salt, mix.
- Sift flour, pour water into it, stir with a spoon, then knead the dough with your hands.
- Cover the dough with plastic wrap and place in a cool place or fridge for an hour.
After a specified time, pieces of the size of a quail egg can be separated from the dough, rolled out, filled with stuffing, formed pasties, and roasted in boiling oil.
Choux dough for pasties
Composition:
- flour - 0, 6 kg;
- hot water - 0, 3 l;
- salt - 5 g;
- sugar - 5 g;
- vegetable oil or pork fat (melted) - 20-40 ml.
Method of preparation:
- Sift flour. Pour out a glass.
- Mix the remaining flour with salt and sugar.
- Boil the water, pour the oil into it.
- Pour the water, not cooling, into a bowl of flour.
- Stir the ingredients. Gradually add the flour, knead the elastic dough.
- Cover the dough with a towel, let it “rest” for half an hour or an hour, after which you can begin to form chebureks.
The edges of chebureks made from choux pastry are usually softer than those of plain unleavened dough.
Dough for chebureks on beer
Composition:
- flour - 0, 5-0, 6 kg;
- beer - 0, 25 l;
- chicken egg - 1 pc .;
- salt - 5 g;
- vegetable oil (optional) - 20-40 ml.
Method of preparation:
- Break an egg into a bowl, pour beer into it, add salt. Beat the ingredients until a homogeneous composition.
- Sift flour.
- Pour three glasses of flour into a bowl, pour a mixture of beer and eggs into it, and mix thoroughly.
- Add oil, mix again.
- While adding flour, knead the elastic dough.
- Roll the dough into a ball, wrap with cling film, send it to the refrigerator for an hour.
Chebureks made from this dough are rosy and crispy.
Dough with vodka
Composition:
- wheat flour - 0, 6-0, 7 kg;
- chicken egg - 1 pc .;
- vegetable oil - 40 ml;
- water - 0, 3 l;
- vodka - 40 ml;
- salt - 7-8 g.
Method of preparation:
- Sift flour, pour its glass into a bowl in which you will knead the dough.
- Pour water into the pan, add oil and salt. Bring to a boil.
- Pour hot water into a bowl of flour, mix.
- When adding flour, knead the stiff dough.
- Add egg and flour to the dough, mix. Add more flour. Knead the dough.
- Leave the dough for half an hour at room temperature, then put it in the refrigerator for an hour.
Vodka in the composition of the dough acts as a baking powder, therefore it becomes airy, with bubbles. Chebureks from it are as tasty and crispy as they are in cheburek.
Mineral Dough
Composition:
- wheat flour - 0, 6 kg;
- chicken egg - 1 pc .;
- mineral water - 0, 25 l;
- salt - 5 g;
- sugar - 10 g.
Method of preparation:
- Pour sugar and salt into a bowl, break an egg into it, pour in mineral water.
- Beat the products with a whisk to obtain a homogeneous mixture.
- In another bowl, sift the flour, make a recess in the center.
- Pour the liquid mixture into the hole, knead the dough.
- When the dough becomes firm and elastic, wrap it with cling film and put it in the refrigerator for 30-40 minutes.
The dough on the mineral water turns out bubbly, pasties from it come out beautiful and appetizing, pleasant to the taste.
Dough on milk
Composition:
- flour - 0, 45-0, 5 kg;
- chicken egg - 1 pc .;
- milk - 0, 2 l;
- salt - 3 g;
- vegetable oil - 40 ml.
Method of preparation:
- Sift flour. Place half of it in the mixing bowl.
- In a separate container, combine milk, egg, salt, and vegetable oil. Stir the ingredients thoroughly, whipping them together.
- Pour the milk-egg mixture into the dishes with the flour, mix.
- When adding flour, knead the dough. When it becomes hard to stir with a spoon, shift to a floured cutting board and continue kneading with your hands.
- Roll the dough into a bowl, place in a bowl, cover with a towel and leave for half an hour at room temperature.
Chebureks from this dough are not as crispy as unleavened, but tender and tasty. In the same way, prepare the dough on kefir, it is enough just to replace milk with a fermented milk product.
Traditional pastry dough consists of only three ingredients: flour, water and salt. Sometimes vegetable oil is added to it for elasticity. Today, many break the tradition and make pasties from other types of dough. According to one recipe, it turns out with bubbles, and the pasties made on it after frying take on an appetizing look. Other recipes allow you to make pasties crispy. The dough with the addition of eggs and dairy products will appeal to those who believe that even chebureks should be tender and soft at the edges.
